Taco Salad Tacos Recipes

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TACO SALAD I

Put a twist on the conventional taco salad with this quick and easy recipe for a delicious salad meal. And it's fun for the children to help make.

Provided by Denise Williamson

Categories     Salad     Taco Salad Recipes

Time 40m

Yield 8

Number Of Ingredients 10



Taco Salad I image

Steps:

  • In a large skillet over medium-high heat, brown the ground beef and drain excess fat. Stir in the taco seasoning, chili beans and French-style dressing. Fill the dressing bottle 2/3 full of water and add to the skillet. Bring to a boil, reduce heat and simmer for 15 minutes.
  • Crush the bag of chips, open the bag, and toss the broken chips into a large bowl with the lettuce, cheese and tomatoes. When the meat mixture is done, combine it with the lettuce, tomatoes, chips and mix well. Then, add salsa and sour cream.

Nutrition Facts : Calories 846.4 calories, Carbohydrate 59.6 g, Cholesterol 70.2 mg, Fat 56.5 g, Fiber 6.6 g, Protein 26.1 g, SaturatedFat 15.4 g, Sodium 1579.6 mg, Sugar 14.2 g

1 pound lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 (16 ounce) can chili beans
1 (16 ounce) bottle French dressing
1 head iceberg lettuce
1 (14.5 ounce) package tortilla chips
2 cups shredded Cheddar cheese
1 cup chopped tomatoes
4 tablespoons sour cream
½ cup prepared salsa

TACO SALAD TACOS

I was making tacos one night and noticed I was out of spicy taco sauce. Using a combination of spices and fat-free Catalina salad dressing saved our family taco night. -Cheryl Plainte, Prudenville, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 15



Taco Salad Tacos image

Steps:

  • In a large skillet, cook beef and onion over medium heat until meat is no longer pink. Stir in the chili powder, garlic powder, bouillon, cumin and salt; remove from the heat., In a large bowl, combine the romaine, tomato, orange pepper and green onions. Spoon beef mixture into taco shells; top with salad mixture. Drizzle with dressing. Serve with cheese and sour cream if desired.

Nutrition Facts : Calories 334 calories, Fat 11g fat (4g saturated fat), Cholesterol 65mg cholesterol, Sodium 722mg sodium, Carbohydrate 33g carbohydrate (13g sugars, Fiber 6g fiber), Protein 26g protein. Diabetic Exchanges

1 pound extra-lean ground beef (95% lean)
1 medium onion, chopped
1 tablespoon chili powder
1 teaspoon garlic powder
1 teaspoon reduced-sodium beef bouillon granules
1 teaspoon ground cumin
1/4 teaspoon salt
SALAD:
3 cups torn romaine
1 large tomato, seeded and chopped
1 medium sweet orange pepper, chopped
3 green onions, chopped
8 taco shells, warmed
1/2 cup fat-free Catalina salad dressing
Shredded reduced-fat Colby-Monterey Jack cheese and reduced-fat sour cream, optional

TACO SALAD

This fresh-tasting salad is the perfect accompaniment to the zippy burritos. It's really quick to toss together.-Kathy Ybarra, Rock Springs, Wyoming

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4-6 servings.

Number Of Ingredients 7



Taco Salad image

Steps:

  • In a large bowl, layer the first five ingredients in order listed. Just before serving, add chips and salad dressing; toss to coat.

Nutrition Facts : Calories 405 calories, Fat 24g fat (9g saturated fat), Cholesterol 37mg cholesterol, Sodium 663mg sodium, Carbohydrate 37g carbohydrate (6g sugars, Fiber 4g fiber), Protein 12g protein.

6 cups chopped iceberg lettuce
1/2 cup finely chopped onion
3/4 to 1 cup canned kidney beans, rinsed and drained
1-1/2 cups shredded cheddar cheese
1 medium tomato, chopped
4 cups nacho tortilla chips
1/2 cup Thousand Island salad dressing

QUICK TACO SALAD

This is a simple make-your-own taco salad. Both my kids, ages six and two, LOVE this! I have made this both with two boneless chicken breasts and beef. Both are a great hit and so easy. I have also used this for Super Bowl party... they LOVED it!

Provided by Amy Tapscott Harvel

Categories     Salad     Taco Salad Recipes

Time 55m

Yield 8

Number Of Ingredients 12



Quick Taco Salad image

Steps:

  • Brown ground beef in a large skillet over medium heat until crumbly and no longer pink, about 10 minutes; drain excess grease. Mix in taco seasoning mix and water. Bring the beef mixture to a boil and cook until thickened, about 10 more minutes. Transfer beef to a serving bowl.
  • Place chopped onion, lettuce, cherry tomatoes, Cheddar cheese, black olives, salsa, jalapeno peppers, sour cream, and corn chips in individual serving bowls. Allow diners to assemble their own salads from the ingredients.

Nutrition Facts : Calories 637.5 calories, Carbohydrate 36.8 g, Cholesterol 100.8 mg, Fat 40.5 g, Fiber 3.6 g, Protein 30.1 g, SaturatedFat 15.5 g, Sodium 1611.1 mg, Sugar 6.3 g

2 pounds ground beef chuck
2 envelopes taco seasoning mix
1 ½ cups water
1 onion, chopped
2 cups green leaf lettuce, shredded
1 cup cherry tomatoes, halved
2 cups shredded Cheddar/Monterey Jack cheese blend
½ cup chopped black olives
2 cups salsa
2 jalapeno peppers, seeded and chopped
1 cup sour cream
1 (10.5 ounce) bag corn chips (such as Fritos®)

TACO SALAD

It would be easy to believe that taco salads were invented by kids. They're just as yummy as traditional tacos, but everything is tossed in a crunchy "bowl" that you can eat.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes     Ground Beef Recipes

Time 1h45m

Yield Makes 4 individual salads

Number Of Ingredients 20



Taco Salad image

Steps:

  • Preheat oven to 350 degrees. Lightly brush tortillas with 4 tablespoons oil. Sprinkle with salt and pepper.
  • Press one of the tortillas into the ovenproof bowl. Bake 13 minutes; an adult should transfer shell to a rack to cool. Repeat with remaining tortillas.
  • Meanwhile, make beef filling: In a mixing bowl, combine beef with tomato paste, chili powder, cumin, and onion; season with salt and pepper. An adult should heat 2 tablespoons oil in a large skillet over medium heat, add beef mixture, and cook, breaking up meat with a spoon, 10 minutes. Transfer to a bowl; set aside.
  • Make dressing: In a jar, shake together vinegar, 1/2 cup oil, lime juice, and salt and pepper.
  • Using a box grater, shred cheese and carrots. An adult can prepare the other toppings, including corn: Heat 2 tablespoons oil in a medium skillet over medium high heat; add 10-ounce package frozen corn. Saute 3 minutes.
  • Divide beef filling among shells; add toppings and dressing.

4 flour tortillas (8-inch)
Avocado, peeled, pitted, cut into pieces
Sour cream
Shredded cheddar cheese
Romaine lettuce, torn into pieces
Salt and freshly ground pepper
Chopped fresh cilantro
Juice of 1/2 lime
Shredded carrots
Frozen corn kernels, thawed
Grape tomatoes, cut into halves
Canned black beans, drained, rinsed
1/4 cup red-wine vinegar
1 cup olive oil
1 pound ground sirloin
3/4 teaspoon ground chili powder
1 1/2 teaspoons ground cumin
2 tablespoons tomato paste
1 small onion, chopped
Sliced scallions

TACO SALAD

This recipe was handed down from my aunt and now I'm not invited to get togethers unless I bring this along.

Provided by busy mom

Categories     Meat

Time 15m

Yield 10-12 serving(s)

Number Of Ingredients 8



Taco Salad image

Steps:

  • Brown ground beef and taco seasoning.
  • Drain and let cool.
  • Chop lettuce, tomatoes, and onions.
  • Put into a large container.
  • Add cheese and crushed Doritos.
  • Add cooled ground beef.
  • Pour Catalina dressing over all of it 5 to 10 minutes before serving.

1 head iceberg lettuce
2 cups shredded cheddar cheese
2 lbs ground beef
1 package taco seasoning
2 tomatoes
1 onion
1 bag plain Doritos
1 (16 ounce) bottle Catalina dressing

SUE'S TACO SALAD

This is a great dish for pot-lucks. It's easy, and can be made in advance. Add dressing just before serving.

Provided by SUE CASE

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 6

Number Of Ingredients 9



Sue's Taco Salad image

Steps:

  • Place ground beef in a large, deep skillet. Cook over medium-high heat, stirring to crumble until well done; drain. Stir in taco seasoning mix. Set aside to cool.
  • Place chips into a large bowl, and crush into bite-size pieces. Combine with seasoned meat, cheese, beans, tomatoes, lettuce, and green onions. Pour dressing over all, and toss to coat.

Nutrition Facts : Calories 626.1 calories, Carbohydrate 33.2 g, Cholesterol 91.7 mg, Fat 41.5 g, Fiber 4.2 g, Protein 28.2 g, SaturatedFat 15.1 g, Sodium 1125 mg, Sugar 3.7 g

1 pound lean ground beef
1 (1 ounce) package taco seasoning mix
½ (14.5 ounce) package nacho-flavor tortilla chips
2 cups shredded Cheddar cheese
½ (15 ounce) can kidney beans, drained
½ cup ranch-style salad dressing
1 chopped tomato
1 cup chopped lettuce
¼ cup chopped green onion

EASY TACO SALAD

This salad goes over well at any social function. (Teenagers just love it!) I usually double the recipe because it disappears so fast.-Faye Shaw, Medicine Hat, Alberta

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 7



Easy Taco Salad image

Steps:

  • In a skillet, brown ground beef; drain well. Stir in taco seasoning. Combine beef, lettuce, tomatoes, dressing, corn chips and cheese in a large serving bowl; toss well to mix. Serve immediately.

Nutrition Facts :

1 pound ground beef
1 package (1-1/4 ounces) taco seasoning
1 medium head lettuce, shredded
2 medium tomatoes, seeded and chopped
1 cup bottled Catalina dressing
4 to 5 cups corn chips, crushed
2 cups shredded cheddar cheese

TACO SALAD III

This taco salad contains traditional ingredients such as lettuce, tomatoes, beans, ground beef and corn chips. Serve this salad on a hot summer day.

Provided by Melanie

Categories     Salad     Taco Salad Recipes

Time 30m

Yield 8

Number Of Ingredients 12



Taco Salad III image

Steps:

  • Prepare the ground beef as directed by taco seasoning package and set aside.
  • In a large bowl, combine the beef mixture, lettuce, red onion, green onion, pinto beans, kidney beans, tomatoes, avocado and cheese. Mix well.
  • Before serving, add the corn chips and enough dressing to coat. Mix well and serve immediately.

Nutrition Facts : Calories 945.3 calories, Carbohydrate 75.7 g, Cholesterol 72.3 mg, Fat 60.7 g, Fiber 11.9 g, Protein 27.3 g, SaturatedFat 16 g, Sodium 1682 mg, Sugar 17.7 g

16 ounces lean ground beef
1 (1.25 ounce) package taco seasoning mix
1 head iceberg lettuce, shredded
1 red onion, sliced
1 bunch green onions, chopped
1 (15 ounce) can pinto beans, drained
1 (15 ounce) can kidney beans, drained
2 large tomatoes, chopped
1 avocados - peeled, pitted, and cubed
8 ounces shredded Cheddar cheese
1 (16 ounce) package corn chips
1 (16 ounce) bottle Catalina salad dressing

EASIER-THAN-MAKING-TACOS TACO SALAD

I've always loved tacos but I think the assembling part can be a pain, especially if I'm making mine and the kids' because they were too small to make their own. Once I had taco salad this way, I never made tacos again! (Salsa pictured in my photo is recipe #97428) I have found that squeezing some lime juice over the prepared salad makes it even better! YUM!!

Provided by Marg CaymanDesigns

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11



Easier-Than-Making-Tacos Taco Salad image

Steps:

  • Brown hamburger (I use the microwave) and drain.
  • Add taco mix and water, mix.
  • Heat thoroughly, about 2 minutes in the microwave, stirring once.
  • Layer ingredients on each plate.
  • I use the following order: chips (crunched up), meat, cheese, lettuce, tomato, onion, black olives, taco sauce and sour cream.
  • Use whatever taco toppings you enjoy.
  • Mix and eat.

Nutrition Facts : Calories 918.6, Fat 52.6, SaturatedFat 19.4, Cholesterol 135.7, Sodium 1503.5, Carbohydrate 67.9, Fiber 7.6, Sugar 5.3, Protein 47.4

1 (13 1/2 ounce) bag tortilla chips (plain, nacho or lime) or 1 (13 1/2 ounce) bag corn chips
1 lb hamburger
1 (1 1/4 ounce) package old el paso taco seasoning mix
1/4 cup water
1 bunch lettuce, shredded
1 tomatoes, chopped (optional)
1 onion, diced (optional)
8 ounces cheddar cheese, shredded
1 (2 1/2 ounce) can black olives, sliced (optional)
1 (16 ounce) jar salsa
8 ounces sour cream (optional)

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